Perfect Little Peanut Cookies

8 06 2010

Take note that these are not just plain old peanut butter biscuits, but rather melt-in-your-mouth treats of buttery loveliness interrupted by the quirky saltiness of actual peanuts. In other words, these little guys pack some serious punch. And I don’t think I’ve even scraped the surface of their versatility yet… it’s only a matter of time before I try them out with dried cranberries, apricots, cashew nuts, pistachios… you name it.

I am warning you now that the trick is to bake them and eat one and give the rest away. Fast. Or you will continue eating them. Until they are finished. Woops.

Makes 24 Cookies | Preparation time 5 minutes | Baking time 10 minutes
Adapted from Nigella’s Sweet and Salty Peanut Cookies

1/3 cup light brown sugar
7 Tbsp soft butter
1/4 cup vegetable oil
1 egg
1 tsp vanilla essence/extract
1 cup any-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 cup salted peanuts
2 lined baking sheets

1. Pre-heat oven to 190C

2. Mix together the sugar, butter, oil, egg and vanilla

3. Add in the flour, baking powder, baking soda and then the peanuts

4. Drop teaspoon-sized balls of dough onto the baking sheets

5. Bake for 8-10 minutes until golden. That. Is. It.

*Want the peanut power without the buttery-biscuitiness?! Try our new favourite Peanut Sesame Chicken instead.



3 responses

9 06 2010

These sound decadently dangerous!

Thanks for the visit and comment! Just wanted to let you know that the cheesecake tartlettes will definitely last a day or two, as long as you add the topping on just before serving. I think mine lasted me about 3 days, didn’t want to be greedy and eat them all in one go!;) Enjoy!

9 05 2012
lindi strang-smith

Hi, do you have any suggestions for what to do with dates in a dessert – something simple?

9 05 2012

Hi Linda, I have sent you an email with a couple of ideas 🙂

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